CN114600933B - Preparation method of quick-frozen soda bread - Google Patents

Preparation method of quick-frozen soda bread Download PDF

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CN114600933B
CN114600933B CN202210239946.8A CN202210239946A CN114600933B CN 114600933 B CN114600933 B CN 114600933B CN 202210239946 A CN202210239946 A CN 202210239946A CN 114600933 B CN114600933 B CN 114600933B
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dough
bread
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quick
water
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CN114600933A (en
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李震玲
张海涛
佟棣
焦东明
盛欣欣
姜静怡
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Beijing Ruijia Food Co ltd
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    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D15/00—Preserving finished, partly finished or par-baked bakery products; Improving
    • A21D15/02—Preserving finished, partly finished or par-baked bakery products; Improving by cooling, e.g. refrigeration, freezing
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/16—Fatty acid esters
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/34—Animal material
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
    • A21D6/001—Cooling
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/045—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with a leaven or a composition containing acidifying bacteria
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

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  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
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Abstract

The application relates to the technical field of frozen foods, in particular to a preparation method of quick-frozen soda bread, which can be used for preparing the quick-frozen soda bread convenient for cold chain transportation by adopting a mode of 'instantaneous intermittent freezing-spraying-baking-freezing', has soft mouthfeel when being baked in a shop on site, and can prolong the quality guarantee period of the soda bread and facilitate the batch production of the soda bread in a manufacturing workshop due to the characteristics of quick freezing.

Description

Preparation method of quick-frozen soda bread
Technical Field
The application relates to the technical field of frozen foods, in particular to a preparation method of quick-frozen soda bread.
Background
In recent years, the baking industry has developed a frozen dough technology, which is characterized in that the early stage of bread production is completed in a factory, the formed dough is then rapidly frozen, and the frozen dough is distributed to various stores through a cold chain logistics and is placed in a refrigerator for freezing and preservation. According to the actual needs of the store, the dough is taken out at any time, thawed and baked, so that customers can eat soft and delicious fresh bread at any time.
The main raw materials of the soda bread are flour, water, salt and yeast, and high-calorie flavoring agents such as sugar, milk powder, cream and the like are not added usually, so that the soda bread is a healthy and delicious snack and is popular with people. However, in order to ensure the soft mouthfeel of the instant alkali bread, a baker usually needs to do baking at present, the existing frozen dough technology is difficult to be directly applied to the instant alkali bread, and no relevant report on making quick-frozen alkali bread exists at present.
Disclosure of Invention
The application provides a preparation method of quick-frozen soda water bread, which can prepare frozen soda water dough with soft mouth feeling and convenient cold chain transportation.
The application provides a preparation method of quick-frozen soda water bread, which adopts the following technical scheme:
a preparation method of quick-frozen soda bread comprises the following steps:
step one, uniformly stirring edible salt, water, bread flour, yeast and other bread modifiers according to the formula ratio to prepare a primary dough;
step two, dividing the primary dough prepared in the step one into a plurality of parts, covering a preservative film on the surface, and standing until the dough is loosened to obtain a raw blank dough;
step three, performing proofing on the green dough prepared in the step two;
fourthly, placing the raw dough into a freezer, and freezing and storing the raw dough in an instant intermittent method until the raw dough is completely solidified to obtain frozen dough;
step five, uniformly spraying a layer of alkaline water on the surface of the frozen dough prepared in the step four;
sixthly, cutting a knife edge on the surface of the frozen dough sprayed with the alkaline water, and baking in an oven to obtain bread dough;
and step seven, taking the bread dough prepared in the step six out for natural cooling, sending the bread dough into a quick freezing warehouse for freezing, and packaging when the central temperature of the bread dough reaches less than or equal to minus 3 ℃ to prepare the quick-frozen soda water bread.
By adopting the technical scheme, the raw materials in the formula amount are stirred and uniformly mixed to obtain the primary dough with uniformly dispersed raw materials, so that the equal-amount segmentation is facilitated; the surface of the divided dough is covered with a preservative film subsequently, so that the loss of water during the standing of the dough can be reduced, and a relatively stable growth environment can be provided for the yeast in the raw materials; the standing treatment is carried out on the basis of the cover film, so that the gluten is generated by the primary dough, the buffer time is provided for the yeast to adapt to a new environment (dough), the proofing effect of the green dough is improved, and the soda bread with softer taste is obtained.
The small bubbles are generally uniformly distributed in the proofed embryo dough, because the yeast in the embryo dough decomposes starch to generate carbon dioxide, so that the embryo dough becomes loose, at the moment, the loose embryo dough is directly frozen and shaped, the hardened dough is used as a container to lock the carbon dioxide generated by proofing the dough, and the prepared frozen dough is kept in a loose state.
Wherein, the water content in the fermented raw embryo dough is high and the structure is loose, if the fermented raw embryo dough is directly frozen, carbon dioxide gas in the raw embryo dough can be cooled and shrunk or dissipated to the outside of the dough, so that the internal structure of the raw embryo dough is adhered due to collapse, and the mouthfeel of the bread is influenced. In addition, the mechanical performance of gluten in the dough tends to decline along with the continuous decline of the freezing storage temperature, the permeability of the gluten is gradually increased, and the mechanical performance of the gluten tends to gradually rise and then decline along with the prolongation of the freezing storage time. If the raw dough is directly frozen to be shaped at one time, the aging degree of the dough gluten is accelerated, and the dough is also promoted to be frozen and cracked.
For this reason, this application adopts instantaneous intermittent type method to freeze and stores to complete solidification, can freeze earlier and stereotype on the top layer of blank dough when freezing for the first time, utilizes blank dough self to form the inlayer locking that the casing realized the carbon dioxide, guarantees the integrity of blank dough, and the rethread reduces to freeze and stores the time and effectively slow down the gluten ageing, reduces its inside carbon dioxide's expend with heat and contract with cold degree when the dough freezes to store simultaneously, guarantees the integrity of dough. Furthermore, during the instant batch freezing, the gluten is subjected to relatively less mechanical damage and higher water retention, which may be that the ice crystals and recrystallizations in the dough have not yet fully formed, thereby effectively reducing the modification of gluten in the dough by the freezing temperature.
According to the method, the surface of the frozen dough is coated with the alkaline water in a spraying mode, the problem that the existing soaking method needs to completely soak the dough into the alkaline water, the temperature of the alkaline water is higher than that of the frozen dough, and if the frozen dough is directly and completely soaked into the alkaline water, the alkaline water can damage the solidification form of the frozen dough to a certain extent, so that the taste of the alkaline bread is influenced; the spraying mode can be used for coating the surface of the frozen dough in a small amount and uniformly, and the influence of alkaline water on the shape of the frozen dough is effectively reduced.
The quick-frozen alkali bread has a taste similar to that of field baking after being baked in a store, probably because gluten in the baked bread before freezing finishes denaturation and shaping, the condition that the dough is aged due to low temperature can be effectively relieved, and the loose bread structure can be kept after freezing, so that the alkali bread can be conveniently stored and transported.
In conclusion, after the instant soda water bread is sequentially subjected to standing relaxation and proofing, the instant intermittent freezing-spraying-baking-freezing mode is adopted, the quick-frozen soda water bread convenient for cold chain transportation can be prepared, the quick-frozen soda water bread has a soft taste when being baked in a store on site, the quality guarantee period of the soda water bread can be prolonged due to the quick-freezing characteristic, and the batch production of the soda water bread in a manufacturing workshop is facilitated.
Preferably, in the fourth step, the raw embryo dough is placed in a freezer with the temperature of less than or equal to minus 35 ℃ for freezing for 60 to 100s, then taken out, placed in room temperature until white cream is separated out on the surface of the raw embryo dough to form an even film layer, and continuously placed in the freezer with the temperature of less than or equal to minus 35 ℃ for freezing for 60 to 100s to obtain the frozen dough.
By adopting the technical scheme, the freezing storage temperature and the freezing storage time can directly influence the mechanical property and the permeability of the mucedin, and accordingly, the dough is placed in a freezer with the temperature of less than or equal to-35 ℃ for freezing storage for 60-100s twice, the surface of the dough is shaped before freezing storage, and the dough is very easy to freeze and crack due to the shrinkage of carbon dioxide in the dough if the dough is directly frozen. However, when the freezing temperature of less than or equal to-35 ℃ is used, the freezing rate of the dough is faster and tends to be stable, so that the freezing time is effectively shortened, and the dough aging and dehydration are slowed down. The dough is taken out and placed at room temperature, a protective layer is formed on the surface of the dough when white frost is separated out, the structural strength of the surface of the dough is further increased, the dough is prevented from being frozen and cracked during subsequent refrigeration, and therefore the soda bread with complete appearance and high freshness is prepared.
Preferably, in the first step, the edible salt is dissolved in water to prepare brine, and then the brine is added into the bread flour and uniformly stirred.
Through adopting above-mentioned technical scheme, this application dissolves in aqueous with salt solution earlier, can reduce the inhomogeneous condition of edible salt distribution.
Preferably, in step one, the core temperature of the dough is 16-26 ℃.
By adopting the technical scheme, the initial dough at the temperature is beneficial to the yeast to adapt to the environment in the dough quickly, so that the yeast can be promoted to ferment better.
Preferably, in the second step, the standing time is 10-20min.
By adopting the technical scheme, the standing time is too long, the yeast in the dough is easy to produce acid through anaerobic fermentation, and the buffering effect cannot be achieved if the standing time is too short, so that the standing time of 10-20min is preferably set.
Preferably, in the third step, the proofing temperature is 33-35 ℃, the proofing humidity is 75-99%, and the proofing time is 50-70min.
By adopting the technical scheme, the yeast in the dough can be rapidly propagated and grown under the conditions of the proofing temperature and the proofing humidity, so that the dough has a more excellent proofing effect, and the taste of the prepared soda bread is improved.
Preferably, in the fifth step, the alkaline water is prepared from baking soda, and the weight concentration of the baking soda is 8-11%.
By adopting the technical scheme, the baking soda mainly comprises sodium hydroxide, and compared with edible soda (mainly comprising sodium carbonate), the baking soda can make bread have a mouth feel that the bread is hard outside and soft inside, the concentration of the alkaline water can influence the hardness of the surface layer of the alkaline water bread, and the baking soda is suitable when the using concentration by weight is 8-11%.
Preferably, in the sixth step, the baking temperature is 191-202 ℃, and the baking time is 13-15min.
By adopting the technical scheme, the baking temperature and time can ensure that the frozen dough sprayed on the surface is baked, expanded and molded. The baking temperature of the baking oven is lower than the conventional baking temperature (220-230 ℃), if the baking temperature is higher, the baking time needs to be correspondingly shortened, if the baking temperature is lower, the baking time needs to be correspondingly prolonged, and the baking oven are easy to be burnt on the surface layer but not baked in the interior; therefore, the baking is carried out at the temperature, so that the frozen dough has enough buffering time to thaw and finish baking.
Preferably, the quick-frozen soda water bread comprises the following raw materials in percentage by weight:
50-52% of bread flour;
13-15% of lubang liquid;
4-5% of milk;
0.5-0.7% of edible salt;
1.6 to 1.8 percent of yeast;
2.5 to 2.7 percent of vegetable oil;
the balance being water.
By adopting the technical scheme, the Lubang Liquid seed is a natural yeast seed obtained by seeding whole wheat or rye, and the Lubang Liquid seed (Levain Liquid) and yeast are used in a composite way, so that the dough proofing effect is obviously superior to that of the dough when the dough is used singly, and the dough fermenting time is prolonged to achieve the effect of delaying aging.
On the basis, the vegetable oil is added, so that the dough has the effects of internal lubrication and external lubrication when the raw materials are stirred, the raw materials can be quickly stirred into a dough, the viscosity of the dough is reduced, and the phenomenon that the dough sticks to the wall is reduced; and the yeast in the Lubang liquid and the additionally added yeast can be protected, so that the damage of raw material friction to the yeast is reduced. In addition, vegetable oil can also lubricate the gluten protein in the dough, and after the dough was raised and accomplished, vegetable oil can wrap up the bubble that its produced, and it becomes compact to reduce the dough bottom and take place to glue because of gravity and link, can delay the dough to a certain extent and take place ageing, can also increase the water-holding capacity of dough simultaneously.
The formula of the bread is also added with a proper amount of milk, so that on one hand, the milk flavor of the bread is improved, on the other hand, the bread can provide animal protein for dough, and the nutritional ingredients of the bread are improved. In addition, the amino acid micelles and the oil in the milk can supplement nutrient substances for yeast fermentation, and have more excellent proofing effect in the same time, so that the soda bread with soft mouthfeel and healthy and nutrient is obtained.
In conclusion, the Lubang liquid seeds, the yeast, the vegetable oil and the milk are added into the bread flour, the prepared dough has good ageing resistance and water retention, and the baked soda water bread is soft and delicious in taste and high in nutritional value.
Preferably, the quick-frozen soda water bread comprises the following raw materials in percentage by weight:
50-52% of bread flour;
13-15% of lubang liquid;
4-5% of milk;
0.5-0.7% of edible salt;
1.6 to 1.8 percent of yeast;
2.5 to 2.7 percent of vegetable oil;
acerola cherry extract 1-2%
The balance being water.
By adopting the technical scheme, on the basis of simultaneously adding Lubang liquid seeds, yeast, vegetable oil and milk into bread flour, acerola extract is additionally added, and the acerola extract is usually added into food to improve the flavor of the food.
This is probably due to the fact that acerola cherry extract has high vitamin C content, and vitamin C has strong superoxide anion free radical, hydroxyl free radical, DPPH free radical scavenging ability, and in the application, the acerola cherry extract can prevent gluten from aging in the freezing process, so that dough has good aging resistance; in addition, the acerola cherry extract also contains a small amount of vitamin A, B1 and B2, and elements such as protein, sugar, tartaric acid, niacin, calcium, phosphorus, iron and the like, so that the nutrient components of the soda bread can be enriched. The microelements such as nicotinic acid, calcium, phosphorus and iron also can provide rich nutrient substances for the Lubang liquid strain and yeast fermentation, thereby further improving the anti-aging performance and the water retention of the gluten.
In summary, the present application has the following beneficial effects:
1. the method adopts a mode of 'instantaneous intermittent freezing-spraying-baking-freezing', can prepare quick-frozen soda bread convenient for cold chain transportation, has soft mouthfeel when being baked in a store on site, and can prolong the quality guarantee period of the soda bread by the quick-freezing characteristic, thereby facilitating the batch production of the soda bread in a manufacturing workshop.
2. Placing proofed raw embryo dough in a freezer at the temperature of less than or equal to minus 35 ℃ for freezing for 60 to 100 seconds twice, placing the dough in a room temperature between the two freezing storages until white frost is separated out on the surface of the raw embryo dough to form an even film layer, thereby promoting the effective shortening of the freezing storage time, slowing down the aging and the water loss of the dough, simultaneously preventing the dough from being frozen and cracked during the cold storage, and preparing the soda water bread with intact appearance and high freshness;
3. according to the alkaline water bread, the Lubang liquid seeds, the yeast, the vegetable oil and the milk are added into the bread flour at the same time, the prepared dough has good ageing resistance and water retention, and the baked alkaline water bread is soft and delicious in taste and high in nutritive value.
4. The acerola cherry extract additionally added into the alkaline bread can enrich the nutritional ingredients of the alkaline bread and effectively improve the anti-aging performance and the water retention performance of gluten.
Detailed Description
Existing bread requires the baker to cook on site, which may be due to the specific mix ratio of the bread, i.e. the water consumption of the bread is less than that of conventional bread, and in addition too much bread improver, especially some leavening agents, cannot be added to meet health needs. If the flour dough is made into quick-frozen products, on one hand, the flour dough is easy to age at low temperature, on the other hand, because the moisture content of the flour dough is less, the flour dough is very easy to crack by freezing, and the alkaline water bread made by the existing frozen flour dough technology has hard taste and unattractive appearance and is far from the alkaline water bread baked on site.
Therefore, the quick-frozen soda bread can be prepared in a mode of 'instantaneous intermittent freezing-spraying-baking-freezing', the quick-frozen soda bread convenient for cold chain transportation can be prepared, the soda bread has a soft taste when being baked in a store on site, the quality guarantee period of the soda bread can be prolonged due to the quick-freezing characteristic, and the batch production of the soda bread in a preparation workshop is facilitated.
The preparation method of the quick-frozen soda bread specifically comprises the following steps:
step one, uniformly stirring the edible salt, the water, the bread flour, the yeast and other bread modifiers according to the formula ratio to prepare a primary dough. Wherein, the edible salt can be dissolved in water to prepare brine, and then the prepared brine is added into the bread flour to be uniformly mixed, so that the condition that the edible salt is not uniformly distributed can be reduced. The temperature of the center of the initial dough is usually 16-26 ℃, and the temperature can enable the yeast to adapt to the environment in the dough quickly, so that the yeast can ferment better.
And step two, dividing the primary dough prepared in the step one into a plurality of parts, covering a preservative film on the surface, and standing until the dough is relaxed to obtain the green dough. The initial dough is kept for a long time, so that the yeast in the dough is easy to produce acid through anaerobic fermentation, and the buffering effect cannot be achieved due to the short standing time, so that the standing time of 10-20min is preferably set.
And step three, performing proofing on the green embryo dough prepared in the step two, wherein the proofing temperature is 33-35 ℃, the proofing humidity is 75-99%, and the proofing time is 50-70min. The yeast in the dough can rapidly propagate and grow under the conditions of the proofing temperature and the proofing humidity, so that the dough has more excellent proofing effect, and the taste of the prepared soda bread is improved.
Placing the green dough in a freezer, and carrying out instantaneous intermittent freezing storage until the green dough is completely solidified, wherein the instantaneous intermittent method specifically comprises the following steps: placing the surface-shaped raw embryo dough into a freezer with the temperature of less than or equal to minus 35 ℃ for freezing for 60 to 100 seconds, taking out the raw embryo dough, placing the raw embryo dough into a room temperature until white frost is separated from the surface of the raw embryo dough to form a uniform film layer, and continuously placing the raw embryo dough into the freezer with the temperature of less than or equal to minus 35 ℃ for freezing for 60 to 100 seconds, thereby effectively shortening the freezing time, slowing down the aging and dehydration of the dough, simultaneously preventing the dough from chapping during refrigeration and preparing the frozen dough with good appearance.
Step five, uniformly spraying a layer of alkaline water on the surface of the frozen dough prepared in the step four; the alkaline water is prepared from baking alkali, the main component of the baking alkali is sodium hydroxide, the baking alkali can make bread have a mouth feel that the bread is hard outside and soft inside relative to edible alkali (the main component is sodium carbonate), the concentration of the alkaline water can influence the hardness of the surface layer of the bread, and the application is preferably that the concentration of the alkaline water is 8-11% by weight.
And sixthly, cutting a knife edge on the surface of the frozen dough sprayed with the alkaline water, wherein the shape of the knife edge can be adjusted according to the related requirements, and baking the frozen dough in an oven at the baking temperature of 191-202 ℃ for 13-15min to obtain the bread dough. The baking temperature and time can make the frozen dough sprayed on the surface baked, expanded and formed. The baking temperature of the oven is lower than the conventional baking temperature (220-230 ℃), the baking time needs to be correspondingly shortened if the baking temperature is higher, and the baking time needs to be correspondingly prolonged if the baking temperature is lower, so that the situation that the surface layer is coked but the inside is not baked easily occurs in both the oven and the oven; therefore, the baking is carried out at the temperature, so that the frozen dough has enough buffering time to thaw and finish baking.
And step seven, taking the bread dough prepared in the step six out, naturally cooling, sending the bread dough into a quick-freezing warehouse for freezing, and packaging when the central temperature of the bread dough reaches less than or equal to-3 ℃ to prepare the quick-frozen soda water bread. The temperature of the refrigerator is not limited, but the refrigerator in the fifth step is used for freezing in order to reduce the adjustment of the temperature of the refrigerator.
The present application will be described in further detail with reference to examples and comparative examples, and commercially available products can be used as the starting materials for the present application.
Preparation of lubang liquid seed
The lubang liquid seed in the application is described by taking self-prepared as an example, specifically, rye seeds are taken, the vessels are required to be sterilized before use, and the preparation procedures are shown in the following table.
Preparation process of epi-lubang liquid (300 g)
Figure DEST_PATH_IMAGE002
Note: the high gluten wheat flour has a moisture content of 14% and a protein content of 11.5-13.5%.
Examples
Example 1
The quick-frozen alkali bread takes 1000g as an example for preparation and comprises the following raw materials in formula amount: 500g of bread flour, 130g of lubang liquid seeds, 40g of pure milk, 5g of edible salt, 16g of fresh yeast (Angel), 25g of vegetable oil and the balance of water.
The preparation method of the quick-frozen soda bread comprises the following steps:
step one, dissolving 5g of edible salt in warm water (32 ℃) to prepare saline water, putting 500g of bread flour into a dough mixer, adding the saline water for three times, stirring uniformly, then sequentially adding 130g of Lubang liquid seeds, 40g of pure milk, 16g of fresh yeast and 25g of vegetable oil, and continuously stirring until the raw materials are uniformly dispersed to prepare a primary dough with the central temperature of 20 ℃;
step two, dividing the primary dough prepared in the step one into a plurality of parts, wherein each part is 50g, covering a preservative film on the surface, and standing for 15min until the dough is loosened to obtain a green dough;
thirdly, performing proofing on the green dough prepared in the second step for 60min under the conditions that the proofing temperature is 34 ℃ and the proofing humidity is 85%;
step four, placing the raw embryo dough in a freezer at the temperature of minus 35 ℃ for freezing for 80s, taking out the raw embryo dough, placing the raw embryo dough in a room temperature until white frost is separated out on the surface of the raw embryo dough to form an even film layer, and continuing to place the raw embryo dough in the freezer at the temperature of minus 35 ℃ for freezing for 80s after a water layer is condensed to obtain frozen dough;
step five, uniformly spraying a layer of alkaline water on the surface of the frozen dough prepared in the step four, wherein the alkaline water is prepared by dissolving baking alkali in water, and the weight concentration is 10%;
step six, scratching a cross knife edge on the surface of the frozen dough sprayed with the alkaline water, putting the dough into an oven for baking, and baking for 13min at the temperature of 200 ℃ to obtain bread dough;
and step seven, taking out the bread dough prepared in the step six, naturally cooling to the temperature of less than or equal to 37 ℃, sending the bread dough into a quick-freezing warehouse at the temperature of minus 35 ℃ for freezing, and packaging when the central temperature of the bread dough reaches the temperature of less than or equal to minus 3 ℃ to prepare the quick-frozen alkaline water bread.
Examples 2 to 5
Examples 2-5 the method of example 1 was modified to include the step of freezing the green dough at step four of the preparation method. Wherein, the embryo dough in the example 2 is frozen and stored in a freezer at-40 ℃ for 60s twice, the embryo dough in the example 3 is frozen and stored in a freezer at-35 ℃ for 100s twice, the embryo dough in the example 4 is frozen and stored in a freezer at-20 ℃ for 150s twice, and the surface layer shaped embryo dough in the example 5 is not coated with a water layer between the two frozen and stored times.
Example 6
Example 6 the warm water (32 ℃) of the first step of the preparation method was changed to cold water (10 ℃) based on the method of example 1 to prepare a dough having a center temperature of 10 ℃.
Examples 7 to 8
Examples 7-8 the proofing parameters of step three of the preparation method were adjusted based on the method of example 1. Wherein the proofing temperature is 30 ℃, the proofing humidity is 85% and the proofing time is 60min in example 7; example 8 has a proofing temperature of 35 ℃, a proofing humidity of 60% and a proofing time of 60min.
Examples 9 to 10
Examples 9-10 the baking parameters of step five of the preparation process were adjusted based on the process of example 1. Wherein the baking temperature of the embodiment 9 is 180 ℃, and the baking time is 18min; the baking temperature of example 10 was 210 ℃ and the baking time was 10min.
Comparative example
Comparative example 1
This comparative example was based on the method of example 1 and the instantaneous batch freezing of step four was replaced by direct freezing of the green dough in a freezer at-35 ℃ until complete solidification.
Comparative example 2
This comparative example is based on the method of example 1 and does not involve the step four operation of spraying alkaline water on the surface of the proofed green dough.
Comparative example 3
This comparative example was based on the method of example 1 and omitted the baking in step six and the re-freezing in step seven, and since the center temperature of the frozen dough sprayed with the alkali water in step five was not more than-3 ℃, the alkali water was directly frozen on the surface of the frozen dough, and the frozen dough was directly packaged to obtain the quick-frozen alkali bread.
Comparative example 4
This comparative example is based on the method of example 1 and eliminates the step two of resting relaxation, i.e. the dough is proofed directly after being divided into portions.
Performance test
Detection method/test method
The green dough (after proofing), the frozen dough and the quick-frozen soda bread prepared in examples 1 to 10 and comparative examples 1 to 4 were subjected to the following performance tests, and the test results are shown in the following table two.
1. Appearance of the product
Visually observing the surface of the quick-frozen soda bread for the presence or absence of frost cracking.
2. Aging resistance
Taking proofed green embryo dough as a blank control group, taking naturally thawed frozen dough as a sample, preparing test strips with the diameter of 10mm and the length of 50mm, placing the test strips on a TA-XT2i physical property tester, measuring the Tensile Strength (TS) and the elongation at break (E) of the test strips at the initial clamping distance of 30mm, and calculating the following formulas:
TS = F/S, F being the maximum tensile force (N) to which the bar is subjected at break, S being the radial cross-sectional area (m) of the bar 2 ）；
E=（L 1 -L 0 ）/L 0 *100%，L 0 Is the length (mm) of the test strip, L 1 Length at break (mm) of the test bar;
the rate of change in tensile strength of the frozen dough = (tensile strength of green dough-tensile strength of frozen dough)/tensile strength of green dough = 100%;
elongation at break of the frozen dough = (elongation at break of the green dough-elongation at break of the frozen dough)/elongation at break of the green dough = 100%;
the aging resistance in the present application is represented by the tensile strength change rate and the elongation at break change rate, and the smaller the change rate of the both is, the better the aging resistance is.
3. Water binding capacity
Taking proofed green dough as a blank control group, taking naturally unfrozen frozen dough as a sample, performing a test according to a direct drying method in the determination of moisture in GB/T5009.3-2003 food, and determining the change rate of the moisture content of the frozen dough relative to the moisture content of the green dough, wherein the calculation formula is as follows:
the rate of change of the moisture content of the frozen dough = (moisture content of the green dough-moisture content of the frozen dough)/moisture content of the green dough = 100%.
The quick-frozen alkaline water bread frozen and stored at-3 ℃ for 0 day and thawed naturally (referred to as the quick-frozen alkaline water bread (0)) is used as a blank control group, the quick-frozen alkaline water bread frozen and stored at-3 ℃ for 6 months and thawed naturally (referred to as the quick-frozen alkaline water bread (6)) is used as a sample, and a test is performed according to a direct drying method in the measurement of the water content in the GB/T5009.3-2003 food, and the change rate of the water content of the quick-frozen alkaline water bread after frozen storage is measured, and the calculation formula is as follows:
the change rate of the water content of the quick-frozen bread (6) = [ water content of the quick-frozen bread (0) — water content of the quick-frozen bread (6) ]/water content of the quick-frozen bread (0) × 100%;
TABLE II test results of aging resistance and Water holding Properties of examples 1 to 10 and comparative examples 1 to 4
Figure DEST_PATH_IMAGE004
As can be seen from table two, compared with comparative examples 1 to 4, in example 1 of the present application, because the instantaneous batch method is not adopted for freezing in comparative example 1, the change rate of the tensile strength, the change rate of the elongation at break, the change rate of the water content of the frozen dough, and the change rate of the water content of the quick-frozen soda bread frozen at-3 ℃ for 6 months are all the same as those of the quick-frozen soda bread prepared in example 1, and the quick-frozen soda bread prepared in the later period has frost crack; in comparative example 2, no frozen dough was prepared, and therefore only the rate of change of the moisture content of the quick-frozen soda bread was measured, but the rate of change of the moisture content of the quick-frozen soda bread of example 1 was significantly lower than that of comparative example 2; in addition, comparative example 3 is the same as the frozen dough of example 1, but the quick-frozen soda bread of comparative example 3 has a significantly higher rate of change in moisture content after 6 months of frozen storage at-3 ℃ than example 1; the change rate of tensile strength, the change rate of elongation at break and the change rate of water content of the frozen dough and the quick-frozen soda bread of the comparative example 4 are all lower than those of the example 1, so that the frozen dough prepared by the preparation method has more excellent anti-aging performance and water holding performance, and the quick-frozen soda bread prepared by the preparation method also has good water holding performance, has no frost crack on the surface and has complete appearance.
Examples 2-5 were prepared by adjusting the freezing step of the green dough in step four of the preparation method based on the method of example 1. According to the combined detection result, the method sets that the raw dough is placed in a freezer with the temperature of less than or equal to minus 35 ℃ and is frozen for 60 to 100 seconds, then the raw dough is taken out, the raw dough is placed in a room temperature until white frost is separated out on the surface of the raw dough, a layer of water is uniformly coated on the surface of the raw dough, and the raw dough is continuously placed in the freezer with the temperature of less than or equal to minus 35 ℃ and is frozen for 60 to 100 seconds, the change rate of the tensile strength and the change rate of the elongation at break of the prepared frozen dough are smaller than those of the frozen dough prepared in other freezing steps (examples 4 to 5), and the change rate of the water content of the frozen dough and the quick-frozen soda bread is lower, so that the frozen dough with more excellent ageing resistance and water retention can be obtained in the freezing steps, and the quick-frozen soda bread with excellent water retention performance can be further obtained. Among them, embodiment 1 is a preferred embodiment.
Example 6 is a method of example 1, wherein the warm water (32 ℃) at the first step of the preparation method is changed to cold water (10 ℃) to prepare a dough having a center temperature of 10 ℃. According to the combination of the detection results, when the initial dough is controlled at the proper temperature (16-26 ℃), the frozen dough with more outstanding anti-aging performance and water retention performance can be obtained. This is probably due to the fact that the initial dough at this temperature is more favorable for the yeast to quickly adapt to the environment, improves the leavening effect of the dough, and improves the internal structure of the dough to achieve good aging resistance and water retention.
Examples 7-8 the proofing parameters of step three of the preparation method were adjusted based on the method of example 1. According to the detection results, when the proofing temperature is controlled to be 33-35 ℃, the proofing humidity is controlled to be 75-99% and the proofing time is controlled to be 50-70min (example 1), the obtained frozen dough has more outstanding aging resistance and water retention property. Since yeast fermentation is susceptible to external conditions, the fermentation conditions need to be controlled.
Examples 9-10 were prepared by adjusting the baking parameters of step six of the preparation method based on the method of example 1. According to the detection result, when the baking temperature is controlled to be 191-202 ℃ and the baking time is controlled to be 13-15min (example 1), the water holding performance of the prepared quick-frozen soda bread is improved to a certain extent. The baking effect of the frozen dough can be influenced due to the fact that the temperature is too low or too high, if the baking temperature is high, the baking time needs to be correspondingly shortened, if the baking temperature is low, the baking time needs to be correspondingly prolonged, and the situation that the surface layer is coked but the inside is not baked easily occurs in both the baking temperature and the baking time; the present application therefore uses the above temperatures for baking so that the frozen dough has sufficient buffering time to thaw and complete the baking.
In view of the above aging resistance and water retention, example 1 is a preferred example.
3. Sensory evaluation
And (3) feeding the quick-frozen bread frozen at-3 ℃ for 6 months into an oven for heating, wherein the heating temperature is 220 ℃, the heating time is 8min, the prepared bread is taken as a sample, 100 healthy people of 18-35 years old in the same area are randomly selected as volunteers and averagely divided into 10 groups, and sensory evaluation is carried out in a sensory evaluation room according to the scoring standard in the third table, and the sensory evaluation result is shown in the fourth table.
Specifically, the samples of examples 1 to 10 and the samples of comparative examples 1 to 4 were placed in white porcelain plates, respectively, and the morphology and color were visually checked, and then cut open with a knife in a quartering manner, and the texture, impurities, taste and texture were observed, and evaluation was made by discarding the maximum value and the minimum value of each group, and the remaining average value was taken.
Sensory evaluation Standard of bread containing Extra-ternary soda (score 100)
Figure DEST_PATH_IMAGE006
TABLE four sensory evaluation tables for examples 1 to 10 and comparative examples 1 to 4
Figure DEST_PATH_IMAGE008
In combination with tables three and four, the bread of example 1 of the present application had a sensory score significantly higher than that of comparative examples 1-4, and had good color, appearance, profile, flavor and mouthfeel. Among them, embodiment 1 is a preferred embodiment.
Examples 11 to 16
Examples 11-16 the recipe of the quick frozen bread ingredients was adjusted to 1000g per serving based on the method of example 1, and the recipe of the ingredients except water is shown in table five below.
Table five raw material formulation tables for example 1 and examples 11-14 (unit is g, balance is water)
Figure DEST_PATH_IMAGE010
Examples 17 to 20
Examples 17 to 20 acerola cherry extract, which is a commercially available product having a VC content of 25%, was added in addition to the method of example 1, and the powder was sieved with a 80-mesh sieve. The amount of the acerola cherry extract in example 17 is 5g, the amount of the acerola cherry extract in example 18 is 10g, the amount of the acerola cherry extract in example 19 is 15g, and the amount of the acerola cherry extract in example 20 is 20g.
Comparative example 5
In the comparative example, the alkaline bread is prepared by directly baking the raw materials in the proportion of example 1 on site, namely, the proofed dough is baked directly on the basis of the method of example 1, the baking temperature is 220 ℃, and the baking time is 16min.
The frozen doughs and quick-frozen alkali breads prepared in examples 11 to 20 were subjected to an aging resistance test and a water retention test, and the alkali breads prepared in examples 11 to 20 and comparative example 4 were subjected to a sensory evaluation in the same manner as described above, and the test results are shown in the following tables six and seven.
TABLE VI test results of aging resistance and Water binding Properties of examples 1, 11 to 20
Figure DEST_PATH_IMAGE012
TABLE seventhly sensory evaluation tables for examples 1, 11 to 20 and comparative example 5
Figure DEST_PATH_IMAGE014
As can be seen from table six and table seven, examples 1, 11-12 verify that "the raw materials of quick-frozen soda water bread and their weight percentages are as follows: 50-52% of bread flour, 13-15% of Lubang liquid seed, 4-5% of milk, 0.5-0.7% of edible salt, 1.6-1.8% of yeast, 2.5-2.7% of vegetable oil and the balance of water, wherein the prepared frozen dough and the quick-frozen soda bread have good anti-aging performance and water retention performance, and the prepared soda bread has higher sensory score, uniform color, complete appearance without collapse and soft mouthfeel, and is similar to the mouthfeel of the field-baked soda bread (comparative example 5), so that the quick-frozen bread can be well preserved with the soda.
Examples 13 to 16 are based on the raw material formula of example 1, and according to the results of the tests, the dough prepared by adding lubang liquid seeds, yeast, vegetable oil and milk into bread flour has good aging resistance and water retention, and the baked soda water bread has soft and delicious taste, high nutritional value and higher sensory score.
Examples 17-20 are that acerola cherry extract is additionally added to the raw material formula of example 1, and the acerola cherry extract added in the application can prevent mucedin from aging in the freezing process according to the detection result, so that the dough has good aging resistance and water retention; the microelements such as nicotinic acid, calcium, phosphorus, iron and the like can also provide rich nutrient substances for the Shandong liquid seeds and yeast fermentation, so that the anti-aging performance and the water retention of gluten are further improved, the sense of the bread with the soda water can be effectively improved, and the bread with the soda water and soft and delicious taste is obtained.
The specific embodiments are only for explaining the present application and are not limiting to the present application, and those skilled in the art can make modifications to the embodiments without inventive contribution as required after reading the present specification, but all the embodiments are protected by patent law within the scope of the claims of the present application.

Claims (8)

1. The preparation method of the quick-frozen soda bread is characterized by comprising the following steps of:
step one, uniformly stirring edible salt, water, bread flour, yeast and other bread modifiers according to the formula ratio to prepare a primary dough;
step two, dividing the primary dough prepared in the step one into a plurality of parts, covering a preservative film on the surface, and standing until the dough is relaxed to obtain a raw blank dough;
step three, performing proofing on the green dough prepared in the step two;
placing the raw embryo dough in a freezer, freezing the raw embryo dough in an instant intermittent method until the raw embryo dough is completely solidified, specifically placing the raw embryo dough in the freezer with the temperature of less than or equal to minus 35 ℃ for freezing for 60 to 100s, taking out the raw embryo dough, placing the raw embryo dough in room temperature until white frost is separated out on the surface of the raw embryo dough to form an even film layer, and continuously placing the raw embryo dough in the freezer with the temperature of less than or equal to minus 35 ℃ for freezing for 60 to 100s to obtain the frozen dough;
step five, uniformly spraying a layer of alkaline water on the surface of the frozen dough prepared in the step four;
step six, cutting a knife edge on the surface of the frozen dough sprayed with the alkaline water, and baking in an oven at the baking temperature of 191-202 ℃ for 13-15min to obtain bread dough;
and step seven, taking the bread dough prepared in the step six out for natural cooling, sending the bread dough into a quick freezing warehouse for freezing, and packaging when the central temperature of the bread dough reaches less than or equal to minus 3 ℃ to prepare the quick-frozen soda water bread.
2. The method for preparing quick-frozen bread containing soda water according to claim 1, characterized in that: in the first step, edible salt is dissolved in water to prepare salt water, and then the salt water is added into bread flour and stirred uniformly.
3. The method for preparing quick-frozen bread containing soda water according to claim 1, characterized in that: in step one, the core temperature of the dough is 16-26 ℃.
4. The method for preparing quick-frozen bread containing soda water according to claim 1, characterized in that: and in the second step, the standing time is 10-20min.
5. The method for preparing quick-frozen bread containing soda water according to claim 1, characterized in that: in the third step, the fermentation temperature is 33-35 ℃, the fermentation humidity is 75-99%, and the fermentation time is 50-70min.
6. The method for preparing quick-frozen bread containing soda water according to claim 1, characterized in that: in the fifth step, the alkaline water is prepared from baking alkali, and the weight concentration of the baking alkali is 8-11%.
7. The preparation method of the quick-frozen soda water bread as claimed in claim 1, wherein the quick-frozen soda water bread comprises the following raw materials by weight:
50-52% of bread flour;
13-15% of lubang liquid;
4-5% of milk;
0.5-0.7% of edible salt;
1.6 to 1.8 percent of yeast;
2.5 to 2.7 percent of vegetable oil;
the balance being water.
8. The method for preparing quick-frozen bread containing soda water according to claim 1, characterized in that: the quick-frozen soda water bread comprises the following raw materials in percentage by weight:
50-52% of bread flour;
13-15% of lubang liquid;
4-5% of milk;
0.5-0.7% of edible salt;
1.6 to 1.8 percent of yeast;
2.5 to 2.7 percent of vegetable oil;
acerola cherry extract 1-2%
The balance being water.
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